The Beer Fox says, “Quick rising light rye will add a touch of sweetness and warmth to a dull day!”

Although Spring readies herself for the hot, hazy days of Summer, she turns back, momentarily, to the occasional chill and dampness of the cooler seasons. Home-baked beer bread not only warms the house, but also comforts the spirit on such days. Rarely do we seem to have enough time to take on such a project as baking bread. It takes only minutes to mix the ingredients. Kneading the loaf is good for the heart. (Think of yourself as an orchestra conductor of the kitchen) Allowing your creation enough time to rise may be the hardest part. You might consider giving yourself the luxury of a late evening dinner with fresh bread and a creamy cheddar cheese soup.

Add the remaining white/rye flour mixture. Continue to add enough of the remaining flour mixture to form a soft dough ball. Knead on floured surface 4-5 minutes until smooth. Form into a ball and place in greased 8-inch round pan. Grease top with butter.

Flatten slightly to fit pan. Cover with a cotton towel. Allow to rise in a warm draft-free area for 45 minutes.

Uncover and bake in 375 degree oven for 25-30 minutes or until golden. Remove from pan. Brush with additional butter.